42 Dutch Oven Recipes for Braises, Bread, and More

42 Dutch Oven Recipes for Braises, Bread, and More

Dutch ovens are made to last—seriously, Le Creuset has a lifetime guarantee—and can take the heat of the oven and a long simmer on a stovetop. That's why these heavy, clunky kitchen staples are so essential to low-and-slow cooking, from everything to stews to braises to breads. So dust off your pot and make one of these belly-filling recipes. (Bonus: Afterward, here's how to clean it.)

Raspberry-Rose Jam

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.GET THE RECIPE

New England Clam Chowder

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.GET THE RECIPE

Red Wine-Braised Brisket

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.GET THE RECIPE

BA's Best Bread

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you want bread on Saturday, start Wednesday night. Bake it anytime Saturday. This is part of BA's Best, a collection of our essential recipes.GET THE RECIPE

Ham and Sausage Jambalaya

BA's Best Fried Chicken Sandwich

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah. This is part of BA's Best, a collection of our essential recipes.GET THE RECIPE

Moroccan Lamb Shanks with Pomegranate

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.GET THE RECIPE